A delicious Scottish salmon recipe that comes with Harvey Nichols' seal of approval
IN PARTNERSHIP WITH HARVEY NICHOLS EDINBURGH
There’s one place in Edinburgh where you can treat yourself to all your favourite products across hair, fragrance, and beauty, assemble the perfect festive hamper, finish off your present shopping, find the perfect “party season” dress, stock up your bar trolley, gawk at Gucci bags and Manolo Blahnik heels, and round it all off with a gourmet meal, accompanied by spectacular views of one of the city’s most elegant squares.
Of course, we’re talking about Harvey Nichols; a retail destination like no other and one that makes for refined Christmas shopping experience. After working up an appetite, we can’t think of anywhere we’d rather retire than the sprawling Forth Floor Bar and Brasserie, where you’ll find a host of culinary delights. Harvey Nichols launched its new Christmas menus this week, boasting plentiful three-course options, as well as a festive afternoon tea. And perhaps the most tempting dish on its new menu is the Grilled Scottish salmon topped with a herb and nut crust, with crispy and fluffy roast baby potatoes, lightly pickled red cabbage, sage and shallot butter on the side. A taste sensation if there ever was one.
Image courtesy of Harvey Nichols
Created by Head Chef, Robbie Meldrum, who has just celebrated his 20th anniversary at Harvey Nichols, the team understand that not everyone will be able to experience the in-brasserie dining experience at the moment. So they’ve kindly shared the recipe for this sumptuous dish, exclusively for Hood readers. A hearty Christmas Eve supper option, we thoroughly recommend trying this dish for yourself.
Grilled Scottish salmon, herb and nut crust, roast baby potatoes, lightly pickled red cabbage, sage and shallot butter
Serves 4
You will need 4 x 160g portions of Scottish salmon and the following prepared before
Ingredients for the herb-nut crust
1 sprig parsley picked and chopped
1 sprig dill picked and chopped
1 sprig sage picked and chopped
20g hazelnuts roasted and chopped
Pinch ground cumin
Pinch ground coriander
80g breadcrumbs
2 tablespoon olive oil
Mix all the above ingredients in a bowl and set to one side
Ingredients for red cabbage
Half a small red cabbage shredded
70g sugar
80g white wine vinegar
60g water
Heat up the sugar, vinegar and water until it is simmering.
Put the cabbage in a bowl or container and pour the hot liquid over it.
Cling film it immediately and set to one side to cool down naturally.
Ingredients for roast potatoes
16 baby potatoes
1 sprig thyme
1 sprig rosemary
2 garlic cloves roughly crushed
3 tablespoons duck or goose fat
Preheat the oven to 180 degrees.
Place the potatoes in a small ovenproof tray at least a couple of cm high and add the duck or goose fat along with the thyme, rosemary and garlic.
Add a little salt and pepper and cook for approximately 30mins, stirring occasionally.
The potatoes should be golden brown and fully cooked.
Careful not to burn yourself with the fat and they may need a little longer depending on the potatoes and oven used.
Now, turn on the grill to high and place the salmon on grill rack. Season both sides with salt and pepper and cook for 2-3 mins on each side.
The salmon should be three quarters of the way cooked now, but this will depend on the thickness of the salmon.
Place the salmon on an oven tray lined with baking paper skin side down.
Scatter the herb crust over all the salmon side facing up and put in the oven for 4 minutes at 180 degrees.
The salmon should be cooked, and the crust should be nicely coloured.
Strain off the cabbage from the liquid and everything should be ready to serve
All that’s let to do is enjoy!
For more food and drink inspiration, check out Harvey Nichols Edinburgh’s new Instagram account for the Forth Floor Bar, Brasserie and Foodmarket can be found here @hnedinburgh_forthfloor. Like what you see? Then you’ll be pleased to hear the bar is open and currently serving festive, non-alcoholic drinks, following current Scottish Government guidelines.